PEANUT BUTTER AND JELLY PARFAITS
Vanilla pudding, crushed peanut butter sandwich cookies, strawberry jam and bananas are layered to make a creamy, cool kids' dessert.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 4 servings, 1 parfait each.
Number Of Ingredients 6
Steps:
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Let stand 5 min.
- Reserve 2 Tbsp. of the crushed cookies for garnish. Layer 1/4 cup of the pudding and 1 Tbsp. each of the remaining cookie crumbs and jam in each of 4 parfait glasses. Top evenly with layers of the remaining cookie crumbs and remaining pudding.
- Refrigerate at least 1 hour or until ready to serve. Top evenly with the banana slices, whipped topping and reserved cookie crumbs just before serving.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PEANUT BUTTER AND JELLY BARS
These bars are a sweeter, gooey-er, more lunchbox-friendly version of the classic sandwich. They'll hold up much better and much longer-without the risk of soggy bread and unwanted crusts.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield forty eight 1 1/2-inch squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
- Whisk the flour in a medium bowl with the baking powder, baking soda and salt. Whisk in 1/2 cup peanuts.
- Put the melted butter in a large bowl and use a rubber spatula to stir in the sugars. Stir vigorously, mashing the brown sugar lumps with the spatula, so that the mixture is well combined and creamy. Using the rubber spatula, stir in the peanut butter, again making sure the mixture is well combined. Stir in the eggs and vanilla. Fold in the flour mixture until just combined.
- Scrape the batter into the prepared pan. Press the back of a spoon or a curved rubber spatula into the batter to make little wells all over the batter, making sure not to push down to the bottom of the pan. Spoon the jam into the wells, making sure the jam is distributed evenly across the pan. Use a knife to pull the jam through the peanut butter mixture-it won't exactly ribbon, you will end up with some chunks of jam throughout. Sprinkle the remaining 1/2 cup chopped peanuts over the top.
- Bake until a toothpick inserted in the center of a non-jammy spot comes out clean, about 35 minutes. Cool completely on a rack, about 1 hour.
- When the bar has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up. For easier slicing, wrap with plastic wrap, and let sit at room temperature overnight. Cut into forty eight 1 1/2-inch squares.
PEANUT BUTTER AND JELLY BARS
Steps:
- Preheat the oven to 350 degrees F.
- Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
- In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
- Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
PEANUT BUTTER AND JELLY BARS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
- Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
- Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.
PARFAITS
"I've had the recipe for these sweet peanut butter parfaits for years," recalls Renae Rossow of Union, Kentucky. "They're yummy! You can vary the amount of peanut butter to suit your tastes."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and peanut butter until smooth. Fold in 1/2 cup whipped topping; set aside. , In a small bowl, combine graham cracker crumbs and sugar. Stir in butter until coarse crumbs form. Press 1 tablespoon of crumb mixture into each of four parfait glasses. Spoon about 2 tablespoons peanut butter mixture over crumbs; sprinkle with 2 tablespoons chocolate chips. Repeat layers. Top with remaining whipped topping and chocolate chips.
Nutrition Facts : Calories 594 calories, Fat 41g fat (20g saturated fat), Cholesterol 27mg cholesterol, Sodium 283mg sodium, Carbohydrate 55g carbohydrate (40g sugars, Fiber 5g fiber), Protein 10g protein.
JELL-O CHOCOLATE-PEANUT BUTTER PARFAITS
Give 'em something that looks great, tastes delicious and takes just 10 minutes to prepare: JELL-O Chocolate-Peanut Butter Parfaits.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Beat pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until blended. Stir in COOL WHIP.
- Spoon half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.
- Refrigerate 30 min.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 360 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 19 g, Protein 5 g
TRADITIONAL PEANUT BUTTER AND JELLY
Nothing fancy, just a classic. Either smooth or crunch peanut butter is acceptable. Classically, the jelly is either strawberry or grape.
Provided by gourmetmomma
Categories One Dish Meal
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Spread the peanut butter on one piece of bread.
- Spread the jelly on the other side.
- Put the two pieces of bread together to form a sandwich.
- Toddler adaptation: cut off crusts before serving.
Nutrition Facts : Calories 358.4, Fat 17.8, SaturatedFat 3.6, Sodium 491.6, Carbohydrate 41.4, Fiber 3.3, Sugar 12.3, Protein 11.9
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- Preheat oven to 325ºF and line 9×13 cake pan or quarter sheet pan with parchment paper; set aside.
- In a medium pot over medium-high heat, add hulled strawberries and cook down for about 5 minutes, or until the natural juices release and mixture starts to bubble slightly. Mash with potato masher or wooden spoon into desired consistency. Then stir in lemon juice and chia seeds. Remove pan from heat to cool and transfer to jar. Jam will thicken as it cools. Jar can be stored in fridge up to 1 week.
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- Make the peanut butter sauce: Combine all ingredients in a saucepan and bring to a boil. Mix until smooth and thick. Remove from heat and set aside.
- Make the frosted peanuts: Line a small tray with parchment paper or aluminum foil and set aside. Combine sugar and sour cream in a saucepan and bring to a boil over medium heat, stirring constantly until sugar melts.
- Add peanuts, salt, and cinnamon. Stir until peanuts are coated with the sugar mixture, then turn off the heat. Transfer to the prepared tray and let set at room temperature.
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